CORN BREAD
Our renovated Corn Bread makes the perfect side dish for chili, soups and stews.
Categories Dinner,Lunch,Breakfast,Brunch,Appetizers,Snack
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
- Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the centre; set aside.
- Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
- Bake until a wooden pick inserted near the centre comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
Nutrition Facts : Calories 65 kcal
CORN BREAD
Our renovated Corn Bread makes the perfect side dish for chili, soups, and stews. Such a delicious treat! You'll love it topped with preserves for breakfast, too.
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Coat an 8-inch square cake pan with cooking spray.
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Mix well with a fork, then make a well in the center; set aside.
- In a medium bowl mix the creamed corn, buttermilk, egg whites, and oil until blended. Fold this mixture into the dry ingredients; mix until blended. Pour the batter into the prepared pan and smooth the top.
- Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan; cool completely before cutting into 8 squares.
- Serving size: 1 square.
Nutrition Facts : Calories 65 kcal
CORNBREAD (WW CORE)
Make and share this Cornbread (Ww Core) recipe from Food.com.
Provided by nope9117
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a medium bowl.
- Mix liquid ingredients in a small bowl.
- Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
Nutrition Facts : Calories 98.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 32.3, Sodium 388.4, Carbohydrate 18, Fiber 1.5, Sugar 1.2, Protein 3.4
SOUTHERN CORNBREAD
Steps:
- Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
- Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
WEIGHT WATCHERS BASIC SKILLET CORNBREAD
Makes 10 servings at 3 ww pts per wedge. This came from a Simple Goodness Magazine from 1997. This cornbread is wonderful.
Provided by Crystal B.
Categories Breads
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 450 degrees.
- Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
- Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
- Bake at 450 degrees for 20 minutes or until lightly browned.
- Remove cornbread from skillet immediately.
- Yield 10 servings.
- Serving Size 1 wedge @ 3 ww pts.
Nutrition Facts : Calories 149.1, Fat 3.7, SaturatedFat 0.8, Cholesterol 20.6, Sodium 390.8, Carbohydrate 23.9, Fiber 1.6, Sugar 2.5, Protein 5.4
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
WW CORE CHILI
Make and share this Ww Core Chili recipe from Food.com.
Provided by Fossettes
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic, onion and peppers in olive oil over medium heat until onions are soft.
- Add ground beef, cook until browned.
- Add tomatoes, beans, tomato paste and spices. Bring to a boil.
- Reduce heat to low and simmer, covered, for one hour. Add water if needed to reach desired consistency.
Nutrition Facts : Calories 499.5, Fat 21.2, SaturatedFat 7.1, Cholesterol 98.3, Sodium 1040.5, Carbohydrate 37.3, Fiber 11.7, Sugar 12.2, Protein 41.1
CORNMEAL-BATTERED FISH AND CHIPS - WW CORE
This recipe is adapted from the Weight Watchers website. Still kept the recipe low fat/points, but added a bit more flavor and spice to the fish. I LOVE the potato wedges baked with salt, pepper and vinegar right in them!! They were delicious!
Provided by Kozmic Blues
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- Coat a large baking sheet with cooking spray.
- In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil, oregano, salt, pepper and Old Bay (if using).
- Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed).
- Salt and pepper the fish fillets to taste on both sides.
- Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.
- Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.
- Add fish to batter and turn to coat both sides.
- Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.
- Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
- Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.
Nutrition Facts : Calories 467.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 62.3, Sodium 1014.2, Carbohydrate 74.5, Fiber 8.1, Sugar 1.8, Protein 35.6
CORNBREAD CASSEROLE
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
CORNBREAD (OR MUFFINS) WW
Make and share this Cornbread (Or Muffins) Ww recipe from Food.com.
Provided by CookbookCarrie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients, bell pepper and corn in a bowl.
- Stir well and make a well in the center.
- Combine milk and next 3 ingredients, stir well and add to flour mixture, stir until moist.
- Pour into sprayed muffin pan or cast iron pan.
- Bake 375 for 20 minutes for muffins.
- Bake 375 for 25 minutes in a cast iron pan.
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